KR102816835B1 - Method for producing oriental melon soy sauce - Google Patents

Abstract

A method for manufacturing a melon soy sauce according to exemplary embodiments of the present invention may include a step of preparing a melon concentrate; a step of mixing the melon concentrate, a sweetener, brewed soy sauce, garlic, chemical seasoning, dark sauce, and water to manufacture a sauce base; and a step of refrigerating and maturing the sauce base. Accordingly, a melon soy sauce with improved taste and flavor can be provided, thereby increasing the preference of consumers.

Description

Method for producing oriental melon soy sauce {Method for producing oriental melon soy sauce}

The present invention relates to a method for producing a melon soy sauce. More specifically, the present invention relates to a method for producing a melon soy sauce with improved taste, flavor, and preference.

Melon (Cucumis melo var. makuwa) is a type of annual vine belonging to the Cucurbitaceae family, and is one of the representative summer fruits in Korea. Melon has yellow skin with white stripes, and is as big as the palm of the hand or slightly larger. The flesh is white or light yellow, sweet, and has a crunchy texture. Melon contains more than 90% water, so it is good for relieving thirst in the summer, and is rich in vitamin C and dietary fiber, which can help strengthen the immune system and aid digestion. It is also low in calories, so it is suitable for dieting.

Soy sauce (醬油) is a traditional Korean seasoning made through a fermentation process using soybeans as the main ingredient. Depending on the main ingredient, whether it is fermented or aged (protein decomposition method), and whether it is mixed, it is classified into Korean soy sauce, brewed soy sauce, acid-hydrolyzed soy sauce, enzyme-hydrolyzed soy sauce, and mixed soy sauce.

Soy sauce can deepen and enrich the flavor of food, and is rich in nutrients such as protein, minerals, vitamins, and antioxidants.

Looking at the consumption patterns of soy sauce, it has changed from the era of making it at home to the era of selling factory-made soy sauce. Recently, due to the increase in single-person households and westernization of eating habits, the consumption of soy sauce itself has decreased, and the consumption of sauces that emphasize convenience and functionality has increased. In other words, it is changing to a trend that reflects functionality and convenience.

For example, Korean Patent No. 10-1178178 discloses a method for manufacturing Honggeo soy sauce using Honggeo and Honggeo soy sauce using the same. Honggeo is powdered, mixed with boiled soybeans with Honggeo extract, fermented to make traditional soy sauce, and then soy sauce is made with Honggeo extract to make soy sauce, and when used in various dishes, it is characterized by maximizing the nutrients contained in Honggeo shells.

Korean Patent Registration No. 10-1178178

One object of the present invention is to provide a method for producing melon soy sauce having improved taste, flavor and preference.

A method for manufacturing a melon soy sauce according to exemplary embodiments may include a step of preparing a melon concentrate; a step of mixing the melon concentrate, a sweetener, brewed soy sauce, garlic, chemical seasoning, dark sauce, and water to manufacture a sauce base; and a step of refrigerating and maturing the sauce base.

In one embodiment, the step of preparing the melon concentrate may include the steps of: squeezing melon flesh to obtain a preliminary concentrate; first heating the preliminary concentrate at 50 to 60° C.; second heating the first-heated preliminary concentrate at 70 to 80° C.; and filtering the second-heated preliminary concentrate to obtain a melon concentrate.

In one embodiment, the melon flesh further includes melon exocarp, and a weight ratio of the melon exocarp to the weight of the melon flesh may be 0.1 to 0.5.

In one embodiment, the sugar content of the melon concentrate may be between 50 and 65 brix.

In one embodiment, the source liquid may include 3 to 30 parts by weight of melon concentrate, 10 to 70 parts by weight of sweetener, 50 to 80 parts by weight of brewed soy sauce, 20 to 40 parts by weight of garlic, 1 to 15 parts by weight of chemical seasoning, and 20 to 40 parts by weight of dark sauce, per 100 parts by weight of water.

In one embodiment, the dark sauce may include 30 to 50 parts by weight of caramel syrup, 10 to 30 parts by weight of soybeans, 5 to 25 parts by weight of refined salt, 1 to 20 parts by weight of sugar, and 1 to 25 parts by weight of wheat flour, per 100 parts by weight of purified water.

In one embodiment, the source concentrate may further comprise 3 to 20 parts by weight of date palm extract.

In one embodiment, the refrigerated maturation may be performed at 0 to 7°C for 10 minutes to 2 hours.

In one embodiment, the sweetener may include one or more selected from sugar, stevia, enzymatically treated stevia, and allulose.

In one embodiment, the chemical seasoning may include monosodium glutamate.

According to exemplary embodiments of the present invention, a method for manufacturing a melon soy sauce with improved taste, flavor, and preference can be provided. The melon soy sauce according to the present invention can be used as a liquid seasoning for various dishes. For example, when used for meat such as chicken, pork, and beef, the taste, flavor, and preference can be improved. In addition, the storage properties of the meat can be improved, allowing long-term preservation.

Figure 1 is a simplified diagram illustrating a method for manufacturing melon soy sauce according to an exemplary embodiment.
Figure 2 is a simplified diagram illustrating the steps for preparing a melon concentrate according to one embodiment.

The advantages and features of the present invention, and the methods for achieving them, will become clear with reference to the embodiments described in detail below together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms.

In order to clearly explain the embodiments of the present invention, parts that are not related to the description may be omitted. In addition, when explaining the embodiments of the present invention, if it is determined that a specific description of a related known configuration or function may obscure the gist or description of the present invention, a detailed description thereof may be omitted.

In describing components in this specification, terms such as “first” and “second” may be used. The aforementioned terms are provided for convenience of description by distinguishing one component from another, and unless otherwise specified, the nature, order, etc. of the components are not limited by the aforementioned terms.

In each of the steps mentioned in this specification, each step may be performed in a different order than the stated order unless the context clearly indicates a specific order. That is, each step may be performed in the same order as the stated order, may be performed substantially simultaneously, or may be performed in the opposite order.

In this specification, “and/or” can mean each of the listed components and any combination of two or more of the listed components. For example, “A, B and/or C” can be used to mean “at least one of A, B, and C.”

A method for manufacturing a melon soy sauce according to exemplary embodiments may include a step of preparing a melon concentrate; a step of mixing the melon concentrate, a sweetener, brewed soy sauce, garlic, a chemical seasoning, dark sauce, and water to manufacture a sauce stock; and a step of refrigerating and maturing the sauce stock. The melon soy sauce thus produced has improved taste, flavor, and preference, and can be utilized as a liquid seasoning for various dishes.

Referring to FIG. 1, a method for manufacturing a melon soy sauce according to an exemplary embodiment may include a step of preparing a melon concentrate; a step of mixing the melon concentrate, a sweetener, brewed soy sauce, garlic, chemical seasoning, dark sauce, and water to manufacture a sauce base; and a step of refrigerating and maturing the sauce base.

First, you can prepare a melon concentrate (e.g., S-10).

In one embodiment, the step of preparing the melon concentrate may include the steps of: juicing melon flesh to obtain a pre-concentrate; first heating the pre-concentrate at 50 to 60° C.; second heating the first-heated pre-concentrate at 70 to 80° C.; and filtering the second-heated pre-concentrate.

To prepare melon concentrate, first, select and prepare melons, and remove the stems to remove the bitterness. Remove foreign substances from the surface of the prepared melons, and wash them in running water such as tap water, fresh water, or ground water. The washed melons can be cut into appropriate sizes for juicing.

Referring to FIG. 2, to prepare a melon concentrate, melon flesh can be squeezed to obtain a preliminary concentrate (e.g., S10-1).

First, the washed melon flesh can be put into a crusher and squeezed. There are no restrictions on the crusher as long as it can crush and squeeze fruits, vegetables, etc. If melon flesh is crushed and squeezed, the sugar content may be too high, which may reduce the taste and preference. Therefore, it is desirable to crush and squeeze the melon flesh to lower the sugar content and provide a clean sweetness. In addition, when juicing the melon flesh, the melon outer skin can be mixed and squeezed.

In one embodiment, the melon flesh further includes melon exocarp, and the weight ratio of the melon exocarp to the weight of the melon flesh may be 0.1 to 0.5. For example, juicing the melon exocarp (rind) together with the melon flesh may increase nutrients (vitamins, minerals, dietary fiber) and add a unique flavor, rather than juicing only the melon flesh. The melon exocarp has a bitter taste, which may provide an appropriate balance with the sweetness of the melon flesh. Preferably, the weight ratio of the melon exocarp to the weight of the melon flesh may be 0.1 to 0.5, 0.2 to 0.5, or 0.2 to 0.4.

Next, the pre-concentrate can be first heated at 50 to 60°C (e.g., S10-2).

For example, the first heating temperature can be 50℃ or higher, 51℃ or higher, 52℃ or higher, 53℃ or higher, or 54℃ or higher. For example, it can be 60℃ or lower, 59℃ or lower, 58℃ or lower, 57℃ or lower, or 56℃ or lower. For example, the first heating can be heated for 1 to 3 hours. For example, the first heating can be 1 hour or longer. For example, the first heating can be 3 hours or lower, 2.5 hours or lower, or 2 hours or lower. The first heating can preserve the flavor and taste of the melon by slowly evaporating moisture at a relatively low temperature compared to the second heating.

Next, the first heated pre-concentrate can be heated a second time at 70 to 80°C (e.g., S10-3).

For example, the secondary heating temperature can be 70°C or higher, 71°C or higher, 72°C or higher, 73°C or higher, or 74°C or higher. For example, the secondary heating temperature can be 80°C or lower, 79°C or lower, 78°C or lower, 77°C or lower, or 76°C or lower. For example, the secondary heating can be heated for 10 to 50 minutes. For example, the secondary heating can be 10 minutes or higher, 15 minutes or higher, 20 minutes or higher, or 25 minutes or higher. For example, the secondary heating can be 50 minutes or less, 45 minutes or less, 40 minutes or less, or 35 minutes or less. The secondary heating can quickly evaporate moisture at a relatively high temperature compared to the primary heating and concentrate it to a high concentration.

Next, the above-mentioned second heated pre-concentrate can be filtered to obtain a melon concentrate (e.g., S10-4). Filtration can be done with gauze, cloth, a filter, etc., and unnecessary seeds and other floating matters can be removed to obtain a clear and clean melon concentrate.

In one embodiment, the sugar content of the melon concentrate may be 50 to 65 brix. Preferably, it may be 50 to 60 brix, or 55 to 60 brix. When mixed with melon soy sauce in the above range, the saltiness of the soy sauce and the sweetness of the melon concentrate may be harmonized, thereby improving the flavor and consumer preference.

In some embodiments, lemon juice may be added to the melon concentrate. 1 to 10 parts by weight of lemon juice may be included per 100 parts by weight of the melon concentrate. 3 to 10 parts by weight, 4 to 10 parts by weight, or 5 to 10 parts by weight of lemon juice may be included per 100 parts by weight of the melon concentrate. Within the above range, the preservation property of the melon concentrate can be improved and the flavor can be enhanced.

Referring back to FIG. 1, in one embodiment, the melon concentrate, sweetener, brewed soy sauce, garlic, chemical seasoning, dark sauce, and water may be mixed to prepare a sauce concentrate (e.g., S-20).

In one embodiment, the source liquid may include 3 to 30 parts by weight of melon concentrate, 10 to 70 parts by weight of sweetener, 50 to 80 parts by weight of brewed soy sauce, 20 to 40 parts by weight of garlic, 1 to 15 parts by weight of chemical seasoning, and 20 to 40 parts by weight of dark sauce, per 100 parts by weight of water.

Specific details of the melon concentrate may be applied in the same manner as described above. In some embodiments, the source original liquid may contain 3 to 30 parts by weight, 3 to 25 parts by weight, 3 to 20 parts by weight, 3 to 15 parts by weight, or 3 to 10 parts by weight of the melon concentrate relative to 100 parts by weight of water. In the above range, the melon concentrate and sweetness may be harmoniously provided.

The sweetener may include at least one selected from sugar, stevia, enzyme-treated stevia, and allulose. For example, the source concentrate may include 10 to 70 parts by weight, 20 to 70 parts by weight, or 50 to 70 parts by weight of sugar per 100 parts by weight of water. In the above range, the sweetener may harmoniously provide sweetness with the melon concentrate. In another embodiment, the sweetener may include sugar and enzyme-treated stevia. For example, the content ratio of the enzyme-treated stevia to the sugar may be 0.01 to 0.05. Preferably, the content ratio of the enzyme-treated stevia to the sugar may be 0.01 to 0.04, 0.01 to 0.03. In the above range, the sweetness may be adjusted and calories may be reduced.

Brewed soy sauce is a type of traditional soy sauce made by fermenting soybeans, wheat, salt, and water. In the above range, it can provide a rich savory taste of amino acids and enhance the color and flavor of the original sauce solution. The brewed soy sauce may be any product that can be purchased commercially. For example, the original sauce solution may contain 50 to 80 parts by weight, 50 to 75 parts by weight, or 50 to 70 parts by weight of the brewed soy sauce per 100 parts by weight of water. In the above range, the savory taste and saltiness of the sauce can be optimized with other ingredients.

Garlic has a unique strong aroma and rich savory taste, and can blend well with the saltiness of brewed soy sauce. For example, the original sauce solution may contain 20 to 40 parts by weight, 20 to 35 parts by weight, or 20 to 30 parts by weight of garlic per 100 parts by weight of water. In the above range, the spicy aroma of garlic can harmonize with the saltiness of brewed soy sauce, and diversify the flavor of the sauce.

The chemical seasoning may include synthetic additives that enhance the savory taste of food and enrich the taste. In one embodiment, the chemical seasoning may include monosodium glutamate (MSG). For example, the sauce stock may include 1 to 15 parts by weight, 1 to 13 parts by weight, or 1 to 10 parts by weight of the chemical seasoning per 100 parts by weight of water. In the above range, the natural taste of the sauce can be maximized.

Dark sauce may refer to a salty and richly flavored sauce made with fermented soybeans as the main ingredient. For example, the original sauce may contain 20 to 40 parts by weight, 25 to 40 parts by weight, or 30 to 40 parts by weight of dark sauce per 100 parts by weight of water. In the above range, the salty and clean taste of brewed soy sauce and the rich and strong taste of dark sauce are in harmony to optimize the flavor of the sauce.

In one embodiment, the dark sauce may include 30 to 50 parts by weight of caramel syrup, 10 to 30 parts by weight of soybeans, 5 to 25 parts by weight of refined salt, 1 to 20 parts by weight of sugar, and 1 to 25 parts by weight of wheat flour, per 100 parts by weight of purified water.

For example, the dark sauce may contain, with respect to 100 parts by weight of purified water, 30 to 45 parts by weight of caramel syrup, 10 to 25 parts by weight of soybeans, 5 to 20 parts by weight of refined salt, 1 to 15 parts by weight of sugar, and 1 to 20 parts by weight of wheat flour. For example, the dark sauce may contain, with respect to 100 parts by weight of purified water, 30 to 40 parts by weight of caramel syrup, 10 to 20 parts by weight of soybeans, 5 to 15 parts by weight of refined salt, 1 to 10 parts by weight of sugar, and 1 to 15 parts by weight of wheat flour. When each ingredient is included within the above range, the color of the soy sauce can be made richer and can also help extend the preservation period.

Purified water can be raw water, tap water, groundwater, hydrogen water, etc. Syrup provides sweetness and flavor, and can adjust the texture and concentration of dark sauce. Soybeans are the key ingredient of dark sauce and can be fermented by salting. Fermented soybeans provide salty and savory flavors as they are broken down by natural enzymes and microorganisms. Refined salt can use salt.

In one embodiment, the source original solution may further contain date palm extract. For example, the date palm extract may be further contained in an amount of 3 to 20 parts by weight, 3 to 15 parts by weight, or 3 to 10 parts by weight, based on 100 parts by weight of water. The date palm extract provides a sweet taste and has a caramel flavor, which can soften the saltiness of the brewed soy sauce. In particular, when the melon soy sauce is used as a meat sauce, it can act as a marinade sauce for the meat, thereby imparting a deep flavor.

Referring again to FIG. 1, the prepared source solution can be refrigerated and aged (e.g., S-30).

In one embodiment, the refrigerated maturation may be performed at 0 to 7°C for 10 minutes to 2 hours. For example, it may be performed at 0 to 7°C, 1 to 6°C, or 1 to 5°C. For example, it may be performed for 10 minutes to 2 hours, 10 minutes to 1.5 hours, or 10 minutes to 1 hour. The refrigerated maturation can reduce the unpleasant odors or bitter tastes of various components included in the soy sauce and deepen the flavor of the soy sauce. In addition, it can delay the oxidation of the brewed soy sauce and extend the shelf life.

The melon soy sauce according to the exemplary embodiment can be manufactured by the manufacturing method described above. For example, the melon soy sauce manufactured by the manufacturing method can be used as a liquid seasoning for various dishes. For example, it can be used as a meat sauce for chicken, pork, beef, etc. For example, the meat can be sufficiently marinated in the melon soy sauce and then cooked over heat before being consumed.

The melon soy sauce according to the exemplary embodiment can improve the taste, flavor and palatability of meat. In addition, it can improve the storability of meat and preserve it for a long period of time.

Hereinafter, preferred embodiments and comparative examples of the present invention are described. However, the following examples are only preferred embodiments of the present invention, and the present invention is not limited to the following examples.

Example 1

1) Prepare melon concentrate

20 kg of melons were selected and prepared, the stems were removed, and washed in running tap water. The washed melons were separated from the flesh and cut into appropriate sizes. The melon flesh was squeezed using a juicer to obtain a preliminary concentrate. The preliminary concentrate was first heated at 55°C for 1.5 hours. When the first-heated preliminary concentrate reached room temperature, it was secondarily heated at 75°C for 30 minutes. The second-heated preliminary concentrate was filtered through gauze to remove suspended matter, and the melon concentrate was obtained. The sugar content of the melon concentrate was 55 brix as measured by PAL-1 (ATAGO).

2) Prepare dark sauce

For 100 parts by weight of purified water, mix 36 parts by weight of caramel syrup (Kerry), 14.5 parts by weight of fermented soybeans, 11 parts by weight of refined salt, 9 parts by weight of sugar, and 11 parts by weight of flour, heat for about 5 minutes, and simmer over low heat for another 5 minutes to prepare a dark sauce.

3) Preparation of melon soy sauce

For 100 parts by weight of water, 6.5 parts by weight of the melon concentrate prepared in 1), 62 parts by weight of sugar, 68 parts by weight of brewed soy sauce, 28 parts by weight of garlic, 9.5 parts by weight of MSG prepared in 1), and 37 parts by weight of the dark sauce prepared in 2) are mixed to prepare a sauce solution. The sauce solution is filtered using a strainer. The filtered sauce solution is refrigerated and aged at 3°C for 30 minutes to prepare a melon soy sauce.

Example 2

Example 1 was carried out in the same manner as Example 1, except that 3 parts by weight of melon concentrate was included in 3) of Example 1.

Example 3

Example 1 was carried out in the same manner as Example 1, except that 10 parts by weight of melon concentrate was included in 3) of Example 1.

Example 4

The same procedure as in Example 1 was followed, except that in 1) of Example 1, the melon exocarp was mixed with the melon flesh (ratio of the weight of the melon exocarp to the weight of the melon flesh = 10:3) and the juice was extracted.

Example 5

Example 1 was carried out in the same manner as Example 1, except that 5 parts by weight of date palm extract was included in 3) of Example 1.

Example 6

Example 1 was carried out in the same manner as in Example 1, except that a mixture of sugar and enzyme-treated stevia (sugar: enzyme-treated stevia mixture ratio 100:2) was included instead of sugar in 3) of Example 1.

Comparative Example 1

The procedure was the same as in Example 1, except that the melon concentrate preparation step in 1) of Example 1 was omitted.

Comparative Example 2

The same procedure as in Example 1 was followed, except that the concentrate preparation step was omitted and melon was used instead of cantaloupe in 1) of Example 1.

Comparative Example 3

The same procedure as in Example 1 was followed, except that in 1) of Example 1, the first heating was conducted at 75°C for 30 minutes and the second heating was conducted at 55°C for 1.5 hours.

Comparative Example 4

Example 1 was carried out in the same manner as Example 1, except that the dark source preparation step in Example 1 (2) was omitted.

Comparative Example 5

Example 1 was carried out in the same manner as Example 1, except that 1 weight part of melon concentrate was included in 3) of Example 1.

Comparative Example 6

Example 1 was carried out in the same manner as Example 1, except that 35 parts by weight of melon concentrate was included in 3) of Example 1.

Experimental Example 1: Sensory Evaluation of Melon Soy Sauce

The sensory quality evaluation was conducted by selecting 30 panelists and familiarizing them with sufficient instructions, terms, and evaluation criteria for the samples. Pork was put into the melon soy sauce according to the examples and comparative examples, and the pork was cooked and eaten after being left at room temperature for 5 hours. The taste, flavor, and overall preference perceived by the panelists were evaluated.

The evaluation criteria are on a 9-point scale, with 9 being the best and 1 being the worst (9: very good, 7: good, 5: average, 3: bad, 1: very bad), and are rounded to the second decimal place. The results are shown in Table 1 below.

taste zest Symbol Example 1 9.6 9.7 9.6 Example 2 9.1 9.2 9.3 Example 3 9.3 9.4 9.5 Example 4 9.7 9.8 9.8 Example 5 9.8 9.7 9.7 Example 6 9.5 9.5 9.6 Comparative Example 1 8.2 8.3 8.0 Comparative Example 2 8.1 8.8 8.3 Comparative Example 3 8.8 8.9 8.9 Comparative Example 4 8.9 8.1 8.6 Comparative Example 5 8.4 8.5 8.5 Comparative Example 6 8.3 8.8 8.4

Referring to Table 1, the examples have excellent taste and flavor and thus have excellent overall preference. The comparative examples have generally inferior taste, flavor, and preference compared to the examples.

Comparative Example 1 showed poor taste and flavor when it did not include melon concentrate. Comparative Example 2 showed poor taste because it was too sweet when melon concentrate was used. Comparative Example 3 had a first heating temperature that was higher and shorter than the second heating temperature, which was insufficient for optimizing taste and flavor. Comparative Example 4 showed poor flavor because it did not include dark sauce. Comparative Example 5 had a minimal melon concentrate content, so there was a limit to improving taste, flavor, and preference, and Comparative Example 6 had a high melon concentrate content, so it was too sweet, resulting in poor taste evaluation.

Experimental Example 2: Evaluation of the storage stability of melon soy sauce

To evaluate the storability, the thiobarbituric acid value (TBA) was measured. The melon soy sauce according to the examples and comparative examples was poured onto pork and left to sit at room temperature for 5 hours.

5 g of pork was homogenized by adding 50 ul of butylated hydroxyanisole (BHA) and 15 ml of distilled water, and 1 ml of the homogenate was placed in a test tube. 2 ml of a mixed solution of thiobarbituric acid (TBA)/trichloroacetic acid (TCA) was added and mixed thoroughly. Heat-treated in a constant temperature water bath at 90°C for 15 minutes, cooled, and centrifuged at 3,000 rpm for 10 minutes. The centrifuged upper layer was recovered, and the absorbance measured at 531 nm was multiplied by 5.88 to express it as mg MA (malonaldehyde)/kg.

0 days 5 days 10 days 15 days Example 1 0.062±0.04 0.314±0.05 0.353±0.04 0.423±0.06 Example 2 0.063±0.02 0.318±0.15 0.356±0.02 0.425±0.02 Example 3 0.061±0.06 0.312±0.02 0.352±0.02 0.421±0.03 Example 4 0.059±0.02 0.313±0.03 0.351±0.08 0.416±0.06 Example 5 0.059±0.04 0.314±0.06 0.352±0.06 0.421±0.02 Example 6 0.062±0.06 0.314±0.03 0.354±0.02 0.425±0.04 Comparative Example 1 0.064±0.03 0.425±0.15 0.722±0.04 0.975±0.02 Comparative Example 2 0.063±0.02 0.377±0.04 0.394±0.15 0.453±0.02 Comparative Example 3 0.061±0.06 0.380±0.02 0.398±0.25 0.455±0.06 Comparative Example 4 0.063±0.15 0.434±0.06 0.498±0.25 0.532±0.25 Comparative Example 5 0.062±0.15 0.310±0.02 0.347±0.02 0.423±0.02 Comparative Example 6 0.061±0.04 0.411±0.02 0.523±0.05 0.781±0.03

Referring to Table 2, it can be seen that the examples all have lower TBA than the comparative examples. Therefore, it can be expected that the examples have superior storage properties by delaying fat oxidation compared to the comparative examples.

All embodiments and conditional examples disclosed in this specification are intended to help readers with ordinary skill in the art to understand the principles and concepts of the present invention, and those skilled in the art will understand that the present invention can be implemented in modified forms without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (10)

Steps for preparing melon concentrate;
A step of preparing a sauce concentrate by mixing the above melon concentrate, sweetener, brewed soy sauce, garlic, chemical seasoning, dark sauce and water; and
It includes a step of refrigerating and maturing the above source solution,
The steps for preparing the above melon concentrate are:
A step of obtaining a preliminary concentrate by juicing melon flesh;
A step of first heating the above-mentioned pre-concentrate at 50 to 60°C for 1 to 3 hours;
A step of heating the first heated pre-concentrate for a second time at 70 to 80°C for 10 to 50 minutes; and
Comprising a step of filtering the second heated pre-concentrate to obtain a melon concentrate,
A method for producing a melon soy sauce, wherein the source liquid comprises 3 to 10 parts by weight of melon concentrate, 50 to 70 parts by weight of a sweetener, 50 to 70 parts by weight of brewed soy sauce, 20 to 30 parts by weight of garlic, 1 to 10 parts by weight of a chemical seasoning, and 30 to 40 parts by weight of dark sauce, per 100 parts by weight of water. delete In claim 1,
The above melon flesh further includes melon exocarp,
A method for producing melon soy sauce, wherein the weight ratio of the melon outer skin to the weight of the melon flesh is 0.1 to 0.5. In claim 1,
A method for manufacturing melon soy sauce, wherein the sugar content of the melon concentrate is 50 to 65 brix. delete In claim 1,
A method for producing a melon soy sauce, wherein the dark sauce comprises 30 to 50 parts by weight of caramel syrup, 10 to 30 parts by weight of soybeans, 5 to 25 parts by weight of refined salt, 1 to 20 parts by weight of sugar, and 1 to 25 parts by weight of wheat flour, per 100 parts by weight of purified water. In claim 1,
A method for producing melon soy sauce, wherein the above source solution further contains 3 to 20 parts by weight of date extract. In claim 1,
A method for manufacturing melon soy sauce, wherein the above refrigerated ripening is performed at 0 to 7°C for 10 minutes to 2 hours. In claim 1,
A method for producing melon soy sauce, wherein the sweetener comprises at least one selected from sugar, stevia, enzyme-treated stevia, and allulose. In claim 1,
A method for manufacturing melon soy sauce, wherein the chemical seasoning above contains monosodium glutamate.